in Marylin's Kitchen

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"Hawaiian" Smoked Salmon Brine

After 30 years here in Alaska, this is the first time I've come across smoked fish brine recipes which have used ingredients such as apple juice and pineappple juice. Its definitely a way to add a subtle sweet flavor to the fish without overpowering the fish taste. This one was sent in by Ron Johnson in Palmer. Thanks Ron.

He writes: "This recipe was given to me by a friend in Anchorage this spring, I like it as well as any I've tried. I can most of my smoked salmon, keeps well and is easier to send to friends and family outside."

  • Prepare your salmon in chunks or strips.

  • In a large bowl or pot mix the following: (don't use aluminum)
    1 gal water 1/2 cup salt 1 cup unsweetened pineapple juice 1 cup Hawaiian terriyaki (from Costco) 1 cup brown sugar

  • marinade 2-3 days in the fridge, smoke to your liking.

  • I add a little hot sauce and fresh ground pepper to mine. I like a little more spice and I smoke 18-20 hours, using 3-5 pans of chips.

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Keyword Phrases: Jerky is a staple of mankind that goes back thousands of years. Preserving meat so that a steady supply of food is available during leaner times is a necessity, especially if you live in remote areas or live off the land. Alaska provides a lot of wild game that makes great jerky. Here is a recipe that is great for the trail, out fishing in a boat or just a snack to curb your appetite until dinner.